Strawberry Cupcakes


24 Servings
Course: Dessert
Cuisine: American
Keyword: Dairy-free
Calories: 168kcal
IF you're looking for a strawberry cake recipe with real strawberries, you're in the right place! This strawberry cake recipe doesn't use jello. The vibrant strawberry flavor is truly a celebration of flavor. 
Print Recipe


  • 1 1/2 cups strained pureed strawberries
  • 6 eggs
  • 1 tbsp vanilla
  • 1 tbsp lemon juice – only if the strawberries are frozen
  • 2 1/4 cups sifted flour
  • 1 3/4 cups white sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup Earth Balance Butter


  • Preheat oven to 350
  • Puree the strawberries and strain through a sieve (thaw the strawberries first if using frozen). Mix the strawberry puree with the eggs and vanilla. Mix in the lemon juice if using frozen strawberries.
  • In a separate bowl sift together the flour, sugar, baking soda, and salt.
  • Mix together wet and dry ingredients while beating in the butter.
  • Scoop into cupcake liners, bake at 350 for 12-15 minutes.
  • For cake: Split batter between two 9-inch cake pans, and bake at 350 for 25 minutes.
  • This recipe can be scaled down by dividing each ingredient into thirds (for 8 cupcakes).


Protein 2.7 g | Carbs 25.79 g | Fat 6.0 g | Fiber 0.4 g


Nutrition Facts
Strawberry Cupcakes | Dairy-free
Amount Per Serving
Calories 168
* Percent Daily Values are based on a 2000 calorie diet.
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